Cakey cookies and chewy cookies, molasses cookies and sprinkles cookies, shortbready cookies and vegan cookies. All of them, in one sense or another, are classic and pure.
These are not.
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Thanks to a couple teaspoons of ground turmeric in the dough, they take on a highlighter-yellow hue and a whole new world of flavors. In fact, while we all agreed that we loved them, we couldn’t agree on what they tasted like:
“Is there a berry in this cookie?” asked senior lifestyle editor Hana Asbrink. “I'm getting crazy raspberry notes!” (Nope!)
“Not bitter or too herbal, which is often the issue I have with turmeric-scented things (like golden milk),” said books and special projects editor Brinda Ayer. “Just a subtle kiss of sunshine.”
Recipe developer Ella Quittner loved that they were “deeply spiced.” They also made her want “a glass of milk for dunking, and a soft sweater for wearing.” (Done and done.)
Assistant editor Katie Macdonald agreed: “I'm in love with their slightly spicy, bright flavor—it's almost lemony, but with more warmth.”
This is all very exciting for a once-demure sugar cookie. Butter and sugar act as background singers, amplifying the turmeric. Given the spice’s unusual, front-and-center, sweet context, we couldn’t help but feel like we were meeting it for the first time.
Of course, any cookie—especially a sugar cookie—is as much about texture as it is about flavor. For me, there’s only one way to go: crispy edges, chewy center, with a wrinkly, crackly crust. To create the last, I rolled the dough balls in turmeric sugar.
Which, yes, is more turmeric. But this is a good thing! Trust us.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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